Take the cheeses out of the fridge for at least half an hour to allow them to reach room temperature.
Remove the sticky labels from the cheeses and cut the cheeses into wedges or cubes (please see our cutting guide for step-by-step instructions) before placing them on the sharing board. We like to present the wedges with the wax on to add a splash of colour.
Place the jars of chutney on the sharing board (or decant them into bowls if preferred).
Add the dried apricots, black grapes, green and black olives, and red chicory to the board, followed by the crackers and crispbreads.
Separate and gently fold the slices of prosciutto cotto (or vegetarian alternative) and place them on the board.
Garnish with the pistachios and dark chocolate.
Serve with your favourite Italian aperitivo.
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